Red, White &
Blueberry Muffins
- 1/2 cup light butter, softened
- 2/3 cup sugar (or 1/3 cup each Splenda & sugar)
- 1 egg + 1 egg white
- 2/3 cup calcium-added orange juice, divided
- 2 Tablespoons honey (I use key lime flavored honey.)
- 1 tsp. vanilla flavoring
- 1/2 tsp. lemon or orange flavoring
- 2 cups of your favorite pancake mix (I like the Aunt Jemima Buttermilk variety.)
- 1/2 cup each fresh raspberries, fresh blueberries and white chocolate chips
Preheat oven to 400F, and line a 12-cup muffin pan with Americana- style paper cups.
Mix light butter, sugar and honey together. Add the egg and egg white, and combine well. Stir in 1/3 cup of the orange juice and both the flavorings. Mix well.
Add 1 cup of your pancake mix -- reserve the other 1 cup -- to wet mixture and stir together until batter is smooth. Add the remaining 1/3 cup of orange juice and blend again.
Now, add the remaining 1 cup pancake mix and -- THIS IS IMPORTANT! -- stir only until dry ingredients have been moistened. There will be lumps. Lumps are good.
Gently fold in (don't stir or mix!) the raspberries, blueberries and white chocolate chips. Lumps are good, remember.
Use a big spoon to fill the lined muffin cups quite full. Bake for 22-25 minutes. When you remove the pan from the oven, let the muffins stay in the pan for 5 minutes so that the berries and chips have a chance to firm up a bit, then gently remove the muffins from pan onto a rack to cool.
